Sesame Peanut Scallion Noodles with Shredded Chicken
1 chicken breast, cooked & shredded
3 packets of ramen noodles
2 tablespoons sesame oil, divided
2 tablespoons low sodium soy sauce — can use tamari or coconut aminos
2 tablespoons rice vinegar
2 tablespoons tahini
1 tablespoon peanut butter
1/2 teaspoon coconut sugar
1/2 tablespoon grated ginger
2teaspoons minced garlic
1teaspoon crushed red pepper
3 large scallions, finely chopped
Optional: White and black sesame seeds, to taste
Bring a pot of water to boil. Cook noodles for 3 minutes or until just tender. Drain, rinse, toss in a little bit of oil to prevent sticking, and set aside.
Whisk together 1 tbsp sesame oil with soy sauce, rice vinegar, tahini, peanut butter, coconut sugar, ginger, garlic, and crushed red pepper.
Cook 2/3 of the chopped scallion in the remaining 1 tbsp sesame oil on medium-high heat until scallions are crisped, about 3-4 min.
In a large bowl, toss the noodles with the scallions, sauce, and chicken until everything is evenly coated. Top with remaining scallions and sesame seeds, if desired